Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B
• 12-16 ounce package of crawfish tail meat (NOTE: crawfish tails are fairly
widely available now, in the frozen seafood section, usually in 12 or 16
ounce packages. They are already parboiled, so don't overcook).
• Juice of 1 lemon (for marinade)
• ½ cup white wine (for marinade)
• Two 9-inch pie crusts
• 4 tablespoons butter
• 1 tablespoon olive oil
• ½ cup onion, chopped
• ½ cup celery, minced
• ½ cup green bell pepper, chopped
• 1 tablespoon Creole seasoning
• ½ teaspoon salt
• 2 tablespoons flour
• ½ cup brandy
• 4 cloves garlic, minced
• ½ to 1 teaspoon hot pepper sauce, or to taste
• ½ cup milk
Preheat oven to 350 degrees F. Bake 1 pie crust (this one will be used for bottom crust) for 6-8 minutes until light golden brown. Let crust cool.
Raise oven temperature to 375 degrees F.
Melt butter and oil in a large skillet. Sauté onions, celery, bell pepper, Creole seasoning, and salt over medium heat. Stir for 4 minutes, until vegetables begin to soften.
Add flour. Mix this well. Cook for a few more minutes.
Remove from heat and stir in the crawfish. Add brandy. Flame to burn off alcohol.
Add garlic, then cook for a few more minutes.
Add the hot sauce, and cook a few minutes more.
Stir in the milk. Stir while heating milk to thicken slightly. Remove from burner.
Pour mixture into the browned 9 inch pie crust. Put 2nd (non browned) pie crust on top Press down on edges of crusts to seal. Slash top crust 3-4 times to vent.
Place pie on cookie sheet in oven to prevent bottom from over browning. Bake at 375 degrees F for 15-20 minutes, or until the top crust is lightly browned.
Let cool to room temperature before slicing. Serve immediately.
This pie freezes well. Wrap in 2 layers of foil before putting in freezer.
To serve: thaw (still wrapped in foil), then warm for 10 minutes in medium heat oven. Remove foil, then bake for 8 minutes more.
Yield: 6 slices.
Prep time: 20-25 minutes
Baking time: 15-20 minutes.